by Jane Rodmell for All The Best Fine Foods, a ‘Certified Good Food Fighter

At All The Best we’re always looking for neat products that offer potential for unique and interesting presentation and taste. We were happy to come across Wild Hibiscus Flowers in Syrup.
These little flowers are hand-processed and preserved in syrup in small batches in Sydney, Australia.  They are a spectacular garnish for desserts and a delicious ingredient in many original cocktails and cold fruit drinks.

A glass of chilled bubbly is a wonderful way to welcome guests to a summer party and the addition of an exquisite wild hibiscus flower sitting in the bottom of the flute with petals slowly unfurling as the bubbles stream up is sure to elicit a ‘WOW’ response.

Wild Hibiscus Royale

This snazzy cocktail was first served in the bar of the Dorchester Hotel in London.

Wild Hibiscus Flowers
¼ oz natural rose water
2/3 oz Wild Hibiscus Syrup
Fresh mint

Muddle mint in the champagne flute and discard (squash some leaves around the inside of the glass). Place Wild Hibiscus Flower in the bottom of the flute and stand upright. Add rose water and a few bruised mint pieces. Top with Champagne. 
Lastly pour in the Hibiscus syrup which will colour the champagne from crimson at the bottom to light pink at the top.
If you want a layered effect add syrup to the flute before the champagne.
The flower sits in the bottom of the glass and slowly opens as the bubbles rise.

When the drink is finished, eat the little flower-it has fruity sweet tart flavours of raspberries and rhubarb.

For more info and recipes check out

Friday, June 24, 3-7: we are featuring Wild Hibiscus Flowers in Syrup in our continuing ‘Thank you to Our Customers’ celebrations. We would love to welcome you to our new store-you’ll find lots of ideas to
make your summer filled with tasty ‘WOW’ experiences.

All the best and thanks again,